- 1 refrigerated pie crust (half of 15-ounce package)
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons honey
- 1 egg, lightly beaten
- Grated peel and juice of 1 lime
- Additional grated lime peel (optional)
Preheat oven to 350°F. Unroll pie dough onto cutting board. Unroll pie crust on work surface. Cut out circles with 3-inch round cookie cutter. Re-roll scraps of dough to cut out total of 14 circles. Press dough into bottoms and up sides of prepared muffin cups.
Stir yogurt, honey, egg, lime peel, and lime juice in medium bowl until well blended. Spoon 1 tablespoon mixture into each muffin cup.
Bake 18 minutes or until set and crust is golden brown. Cool in pan on wire rack 5 minutes. Remove to wire rack; cool completely. Refrigerate at least 2 hours before serving. Garnish with additional lime peel.
Yield: 14 tartlets. Serving size: 1 tartlet.
Nutrition Facts Per Serving:
Calories: 97, Carbohydrates: 12 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 78 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.